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“Waffles inspired by the candy - deconstructed.”

Ingredients Nutrition


  1. Chop 1/2 cup of pecans and set aside.
  2. Toast the remaining pecans in a 350 degree oven for approximately 7 minutes.
  3. Combine the flour, baking powder, confectioners sugar, oil, milk and egg yolks with the pecans that have been set aside.
  4. Beat the egg whites and salt until they stand in soft peaks, mix in the butter pecan extract and fold into the batter (do not over mix).
  5. Spray a waffle iron with cooking spray and pour 1/8 of the mixture onto it.
  6. Cook until the light indicates finished waffles.
  7. Repeat with the remaining batter.
  8. For the chocolate sauce, whisk together the cocoa powder, sugar, salt, water and vanilla.
  9. Boil 2-5 minutes, whisking rapidly, until sauce begins to thicken.
  10. For the caramel sauce, melt butter in a small sauce pan.
  11. Add the brown sugar and whisk until combined and thickened (about 2 minutes).
  12. Whisk in the whipping cream, until thoroughly blended (2 more minutes).
  13. Mix in vanilla.
  14. Plate waffles and drizzle with chocolate sauce and caramel sauce.
  15. Top with toasted pecans.

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